Ingredients Jump to Instructions ↓

  1. 1 slice ginger root

  2. 1 scallion -- (white part only)

  3. 1 pound ground pork

  4. 8 water chestnuts

  5. 1 1/2 tablespoons cornstarch

  6. 1 teaspoon sugar

  7. 1/2 teaspoon salt

  8. 2 teaspoons soy sauce oil for deep frying

Instructions Jump to Ingredients ↑

  1. Preparation : PREPARATION: Peel ginger root and mince. Mince the scallion and water chestnuts. Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce. Form into balls about 1-1/2 inches in diameter. Handle mixture as little possible. COOKING: Add oil to a deep fry pan or wok until it is 3/4 full. Heat to very hot. Fry balls a few at a time until they are golden brown. They will float when they are done. Drain on paper towels and keep hot in low oven (200F). SOURCE: ORIENTAL COOKING by Schriver


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